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Hilly21

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  • Grilled pork cutlet with prunes d'agen

    Grilled pork cutlet with prunes d'agen

    Chris Galvin serves simple pork chops with creamy mash and boozy prunes

  • Salmon mayonnaise

    Salmon mayonnaise

    Paul Rankin poaches salmon in white wine to make a herby salmon mayonnaise, perfect with the sharpness of pickled cucumber

  • Wild garlic salad

    Wild garlic salad

    This peppery salad with a lemon dressing by Nigel Haworth makes the perfect starter to any meal

COMMENTS MADE

  • On Fencebay:

    Posted on 3rd of July 2008

    What makes it very special is the freshness of the fish, you know that the mackeral just came out of the sea the day/evening before and you can taste it too. The selection of foods is always expanding. It used to be just different types of smoked salmon, but now they are smoking local sausages and game. I always find something new I would like to try. It is the shop every town would love to have. The restaurant is just great too.